Moving Tea Flavors Forward

By: Jeb Gleason-Allured, Editor

Posted: October 20, 2008, from the October 2008 issue of P&F magazine.

“Tea has a certain mystery and mystique about it,” says Nappen. “We wanted to uncover some of that. The more we learn about tea, the more were inspired to learn about it.”

“As flavorists, we use high-end teas as our target gold standards,” adds Wright. “They’re a little bit like wines. The small estates grow teas that taste amazing and sell for hundreds of dollars to the highest-rated restaurants. We’re using those teas as our target profiles to elevate the quality of our products.”